Chocolate Sphere Shell

Ingredients:

• 200 g – High-quality dark chocolate (60–65%)
• 4 – Silicone hemisphere molds

Steps:

1. Bring water to a simmer in a medium saucepan.
2. Place a glass or metal bowl on top of the saucepan.
3. Add about 75 g of the dark chocolate and melt until the temperature is 120°F (50°C).
4. Add in 25 g of chocolate, stirring contantly.
5. Pour tempered chocolate into silicone molds, coating evenly.
6. Scrape excess chocolate, refrigerate 5–10 minutes, then repeat steps 3 and 4 for a second layer for sturdiness.
7. Chill until firm, then carefully remove the chocolate hemispheres.

Cookie Dough Filling

Ingredients:

• 100 g – Unsalted butter (softened)
• 80 g – Brown sugar
• 40 g – Granulated sugar
• 1 tsp – Vanilla extract
• 1 – Egg yolk
• 150 g – All-purpose flour
• ½ tsp – Baking soda
• pinch – Salt
• 100 g – Chocolate chips

Steps:

1. Cream butter and sugars until light and fluffy.
2. Mix in vanilla and egg yolk.
3. Sift in flour, baking soda, and salt; fold to combine.
4. Fold in chocolate chips.
5. Roll into small balls that fit inside the chocolate hemispheres.
6. Chill dough for at least 30 minutes to maintain shape during baking.

Liquid Center - Eggless Ganache Core Option

Ingredients:

• 100 g – White or milk chocolate
• 50 mL – Cream
• 1 tsp – Liqueur (optional, like Baileys or coffee liqueur)

Steps:

1. Heat cream until just simmering, pour over chocolate, stir until smooth.
2. Chill slightly to thicken but remain pourable.

Liquid Center - Molten Cookie Option

Ingredients:

Steps:

1. Bake cookie dough balls for only 6–8 minutes at 355°F (180°C) so the centers remain gooey.
2. For extra decadence, roll the baked cookie dough balls in the Eggless Ganache.

Caramel Foam

Yield: 1 cup

Ingredients:

• 1 cup – Sugar
• 1 cup – Water
• 1/2 teaspoon – Vanilla extract
• 3 tablespoons – Heave Whipping Cream
• 2 tablespoons – Whole milk
• Pinch – Sea Salt

Steps:

1. Combine sugar and 1/2 cup of water in a small saucepan over medium-high heat.
2. Let simmer for 18-20 minutes or until it turns a light amber color. Do not stir.
3. In a separate saucepan, boil the other 1/2 cup of water.
4. Once the amber color is achieved, carefully pour in the boiling water, whisking constantly.
5. Whisk in vanilla extract.
6. Let cool.
7. Combine the heavy cream, milk and sea salt with the cooled caramel syrup.
8. Using the foamer, spray directly onto the cookie.